Chicken Pot Pie stuffed Puff pastry

Saw this one on Facebook... Tried it. Bettered it. It's easy and always ideal for bigger parties and ALWAYS a winner

Pot Pie Filling (per 10 chicken breasts): 

Oil for frying meat
10 chicken breasts 
Salt to taste
Cream of Chicken soup
500ml milk
Cream Cheese (optional)
Mushrooms (optional, other items could be peas and/or carrots)
Puff Pastry

Seer the chicken. Add a little salt to taste.
Mix the packet of cream of chicken soup with 500ml milk..
Spread your Puff pastry Roll dough and lay "filling" down the center.
Cut "strips" in the dough FROM the filing to the edge and fold over 1 strip at a time.
Bake at 180 degrees for 20 minutes and enjoy... it'll be gone FAST :)

I've made this filling for a large chicken pie, and it's just as good

Carrot & Cheesecake Cake

I love cheesecake. I love carrot cake. Them together?? Hallelujah!! The original recipe can be found at http://www.shugarysweets.com/

INGREDIENTS:

FOR THE CARROT CAKE LAYERS:

• 500ml castor sugar
• 250ml canola oil
• 4 large eggs
• 500ml all-purpose flour
• 5ml baking soda
• 5ml baking powder
• 2ml salt
• 10ml ground cinnamon
• 500ml shredded carrots

FOR THE CHEESECAKE LAYER:

• 2 tubs 230ml cream cheese, softened
• 250ml castor sugar
• 2ml kosher salt
• 2 large eggs
• 62.5ml sour cream
• 85ml heavy whipping cream

FOR THE icing:

• 250ml unsalted butter, softened (or margarine)
• 1 tub 230ml cream cheese, softened
• 10ml vanilla essence
• 62.5ml heavy cream
• 1kg icing sugar
• 250ml chopped pecans

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
2. Preheat oven to 160 degrees C. Using a large roasting pan, add about 2cm of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
3. Prepare 23cm springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of wax paper.
4. Beat cream cheese with castor sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 23cm springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CARROT CAKE LAYERS:

• Preheat oven to 180 degrees C. Grease and flour two 23cm cake pans. 
• 
  
• In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded carrots. Pour into prepared cake pans.
• Bake for 30 minutes. Cool on wire rack for ten minutes. The remove from pans and cool completely.

FOR THE FROSTING:

• In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add in sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
• To assemble the cake, layer one layer of carrot cake. Add the cheesecake then top with second layer of carrot cake. Spread on the icing, first on sides then on top!
• Store in the refrigerator, covered, for up to 3 days. ENJOY